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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Coconut Vanilla Gluten-Free Donuts

It’s hard to believe that baked gluten-free donuts without any eggs, dairy, soy, or other top allergens could look this amazing. But they do. In fact, this lovely recipe graces the cover of the new So Delicious Dairy Free recipe book, SO Delightful!

Coconut Vanilla Gluten-Free Donuts Recipe - Vegan and Soy-Free

The gluten-free donuts themselves are delightfully sweet, but the sugary vanilla glaze ups the indulgence factor while the quadruple dose of coconut (coconut milk beverage, coconut oil, coconut in the batter, and coconut coating) tames the sweetness and turns the flavor profile to “coconut lover’s.” If you aren’t a big coconut fan, you can omit both uses of unsweetened coconut. The coconut milk beverage and coconut oil will virtually disappear into the batter, adding richness without too much coconut influence.

This gluten-free donuts recipe and the photo were created by Ella Leché of Lifeologia, and embraced by So Delicious Dairy Free. I buy a lot of coconut products and flours. See the links in the recipe below for the brands that I recommend for price and quality. For in store purchases, like chilled coconut milk beverage, you can use this So Delicious Coupon

Not Gluten-Free? For those of you who do not have gluten-free needs, you can omit the xanthan gum and use 1-1/2 cups all-purpose flour in place of the flours and starches. But keep in mind, results may vary!

Coconut Vanilla Gluten-Free Donuts
Prep time

Cook time

Total time


Recipe and photo by Ella Leché of Lifeologia. This is the amazing cover recipe for the cookbook, SO Delightful.
Serves: 6 to 8 donuts

Gluten-Free Donuts
Coconut Flake Coating

For the Donuts:
  1. Grease a 6-donut pan with coconut oil and preheat your oven to 350°F.
  2. Sift together the flours, starches, baking powder, xanthan gum, baking soda, and salt.
  3. Place the coconut milk and oil in a medium-sized pot over low heat. Warm while gently mixing until the coconut oil melts (do not allow to boil). Remove from heat and whisk in the sugar until it dissolves completely. Stir in the applesauce and vanilla extract.
  4. Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
  5. Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
  6. Bake for 15 minutes. Allow the donuts to cool 15 to 30 minutes in the pan. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
For the Coconut Coating:
  1. Make a glaze by whisking the powdered sugar in a small bowl while adding the hot water 1 tablespoon at a time.
  2. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. RickiApril 9, 2013 at 6:07 amReply

    How incredible do those look?! What a great way to use coconut. And I love that they are baked!

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  4. Pure EllaMay 14, 2013 at 1:05 pmReply

    Thank you for featuring my recipe!
    These are truly SO Delicious ~ I can’t count the many times I whipped up this batch already ;)

    Please do let me know how you all like these Coconut Vanilla Donuts! ;)
    Ella of Pure Ella (formerly Lifeologia)

    • Alisa FlemingMay 14, 2013 at 4:55 pmReplyAuthor

      Anytime Ella – such an amazing recipe!

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